The Best Potato Salad
This is my idea of the best potato salad! It's a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. The texture is rich and creamy, it's perfectly flavorful, it's hearty, and it has all the best textures.
Servings: 8 Servings
Ingredients
Salad
- 3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
- 1 Tbsp salt , then to taste
- 4 eggs hard boiled , peeled and diced
- 3/4 cup finely chopped red onion , rinsed under cool water and drained
- 1 cup chopped celery
- 2/3 cup chopped baby dill pickles
- 1 Tbsp chopped fresh parsley (optional)
Dressing
- 2/3 cup light mayonnaise
- 2/3 cup sour cream
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp prepared yellow mustard
- 1/2 tsp freshly ground black pepper, or more to taste
- 1/2 tsp celery seed
- 1/4 cup milk, then more as needed
Instructions
- Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don't over cook them). Drain potatoes then transfer to a bowl.s.
- Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
- In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
- Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more).
- Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.
Notes
- If you've never steamed eggs before, check out this tutorial on how to do it.
- Recipe source: Cooking Classy